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SALADS AND SALAD
DRESSINGS:
Sherbet Salad Dressing
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Sherbet
Salad Dressing |
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Great for your
fresh fruit salads...
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2
Tbs |
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flour |
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¼
cup |
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granulated sugar |
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¼
tsp |
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salt |
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1
1/3 cups |
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fresh orange juice |
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2
Tbs |
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fresh lemon juice |
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2
large |
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egg
yolks, slightly beaten |
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1
Tbs |
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grated orange peel |
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3
Tbs |
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vegetable oil |
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½
pint |
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sherbet: raspberry, orange, pineapple,
lemon or lime |
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1 |
Combine
flour, sugar and salt in top of double boiler.
Add orange and lemon juices. Cook, stirring
constantly, until mixture thickens. Stir 2 T. of
the hot mixture into the egg yolks. Gradually
add egg yolks to the hot mixture. Stir and cook
an additional minute. Remove from heat and stir
in orange peel and oil. |
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2 |
Cool and
chill until cold. Just before serving, fold in
softened sherbet. Serve at once mixed with fresh
fruit. |
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Yield: 2 cups |
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